MichelleMarie
Assistant Cook
I cannot take credit for this recipe. All I have done is take a good recipe and make it better suit my preferences. I'm sharing it here because we ate it tonight and it really is good and I wanted others to have access to it 
The original recipe comes from here: Old-Fashioned Homemade Chicken and Dumplings Recipe - Yankee Magazine#_
For the Broth
10-12 cups unsalted poultry stock, homemade
4-5 lbs. chicken (whole or in pieces) you need to get about 4 cups meat
1 med. yellow onion, diced
2 bay leaves
1 1/2 tbsp. salt
1/2 teaspoon freshly ground black pepper
For the Dumplings
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon table salt
1/2 cup vegetable oil
3/4 cup plus 2 tablespoons water
2 large eggs, beaten
Finishing the Soup
about 10 cups broth, from above
4 cups bite-sized chicken meat, cooked from above
handful of fresh parsley, chopped fine
4 tbsp. butter (softened) and 4 tbsp. flour kneaded together to make a 'Beurre Manie'
The original recipe comes from here: Old-Fashioned Homemade Chicken and Dumplings Recipe - Yankee Magazine#_
For the Broth
10-12 cups unsalted poultry stock, homemade
4-5 lbs. chicken (whole or in pieces) you need to get about 4 cups meat
1 med. yellow onion, diced
2 bay leaves
1 1/2 tbsp. salt
1/2 teaspoon freshly ground black pepper
For the Dumplings
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon table salt
1/2 cup vegetable oil
3/4 cup plus 2 tablespoons water
2 large eggs, beaten
Finishing the Soup
about 10 cups broth, from above
4 cups bite-sized chicken meat, cooked from above
handful of fresh parsley, chopped fine
4 tbsp. butter (softened) and 4 tbsp. flour kneaded together to make a 'Beurre Manie'
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Thanks so much for sharing and putting it in the proper place where we can all find it again. You're a quick study.
